Apple-Cranberry Crisp

Carol brought this to our 2010 gathering at Kathy's in Elburn.  Is is free of complex sugars (no grain, no flour) containing only honey as sweetener. Carol is on the Specific Carbohydrate Diet which is good for those with ulcerative colitis and krohn's disease and other digestive problems.

Makes one 9 x 13 inch casserole

cup orange juice
10 large sweet apples, such as Fuji, Royal Gala, Golden Delicious, or Ida Red
2 tsp. ground cinnamon
1 tsp. ground nutmeg
Pinch salt
cup honey
1 cup unsweetened frozen cranberries
1 cup almond flour
1 almonds chopped
2 Tbsp. butter
3 Tbsp. honey
tsp. ground cinnamon
Pinch salt

1.       Heat oven to 310o F.

2.       Pour orange juice into a large pot. Peel and chop apples and put into the pot. Stir occasionally with a wooden spoon to prevent apples from darkening.


3.       Add cinnamon, nutmeg, salt, and honey. Mix well.


4.       Cook covered for 5 to 10 minutes, until the apples soften. Dont let them become mushy.


5.       Remove apples from heat and drain them. Reserve cup of the liquid for the topping.


6.       Add the frozen cranberries to the cooked apples and toss until evenly distributed. Pour the mixture into a 9 x 13 inch casserole dish.


7.       Prepare the topping by combining the remaining ingredients, using your hands to create a crumbly mixture, not a paste.


8.       Crumble the topping evenly over the crisp.


9.       Bake for 40 minutes, until the top is lightly browned.


10.   Serve warm. The crisp may also be baked ahead and reheated in a 200o oven for 30 minutes.